Flounder Tiradito: Peruvian Ceviche with Sweet Potatoes

One can hardly talk about Peruvian cuisine without mentioning ceviche, a raw fish preparation cured in citrus juice or vinegar. Don’t skimp on the salt! It’s essential to deepening the flavor of the dish.

Directions

Preheat the oven to 350°F.

In a blender, mix the lime juice, fish stock, onion, garlic clove, ginger, cilantro stems, ice cube, and salt in a blender until smooth and homogenous. Strain through a fine mesh sieve into a mixing bowl. Whisk in the yellow pepper paste and refrigerate until ready to use.

Wrap the sweet potato poked with a fork in aluminum foil. Bake until tender, about 1 hour. Allow to cool, then dice.

In a non-reactive glass bowl, combine the flounder, red onion, 1 tablespoon remaining cilantro, and habanero pepper. Add ¼ cup of the yellow pepper mixture and toss to combine, then season with salt. To serve, garnish with the diced sweet potato and giant corn.